A stunning summer cocktail, create this dazzling verbena spritz ideally when lemon verbena is in season, or buy the dried leaves from a tea specialist
Prep:10 mins
Serves 1
For the lemon verbena cordial 35g fresh lemon verbena leaves (or 10g dried if you can’t get fresh ones) 250g caster sugar
STEP 1Start by making the lemon verbena cordial. Pour 350ml water into a saucepan and bring to a rolling boil. Add the lemon verbena and let steep for a few moments until the leaves have wilted a little, then add the caster sugar. Mix well until the sugar has dissolved. Turn the heat off and allow to cool. Once cool, transfer to a sealable container and place in the fridge for a minimum of 12hrs – or overnight. Then simply strain off and discard the leaves and bottle the cordial in a steralised bottle – it will keep for a week in the fridge.STEP 2To make the cocktail fill a wine glass two-thirds full with ice. Pour in the sherry, 25ml of the lemon verbena cordial and bitters and a splash of prosecco.STEP 3Stir to mix, adding a few more ice cubes and another dash of the prosecco. Finally, top with the remaining prosecco and give it a last mix before garnishing with a strip of lemon zest on a cocktail stick and a sprig of fresh mint.
